Bhaji burgers (vegan)

Serves 4, ready in 45 minutes

• 1 large onion, thinly sliced

• 1 large sweet potato, peeled and grated

• 1 large carrot, grated

• 2cm piece fresh root ginger, peeled and grated

• ½-1 red chilli, deseeded and finely chopped

• 2 tsp mild curry powder

• 50g gram flour (also known as chickpea flour)

• Zest and juice of 1 unwaxed lime

• Low-calorie cooking spray

• 4 x 60g wholemeal rolls, split

• Sliced lettuce, cucumber, tomato and roasted red peppers from a jar, to serve

• Slimming World Chips, to serve (see tip)

FOR THE SAUCE:

• 4 tbsp plain unsweetened soya yogurt with added calcium

• 1 level tbsp mango chutney 1 Preheat your oven to 200°C/fan 180°C/gas 6.

2 Put one-quarter of the onion in a large bowl and add the sweet potato, carrot, ginger, chilli, curry powder, flour and lime zest. Add the lime juice and 1-2 tbsp cold water and mix well. You want the mixture to hold together when squished.

3 Squeeze the mixture into 4 large balls, then put them on a non-stick baking tray and flatten into patties. Spray with low-calorie cooking spray and bake for 25-30 minutes or until golden and cooked through, turning them carefully halfway. 4 Meanwhile, place a non-stick frying pan over a medium heat and cook the remaining onion with 3 tbsp cold water for 5 minutes or until softened, stirring occasionally. Spread the onion out on a non-stick baking tray, spray with low-calorie cooking spray and bake below the burgers for 15-20 minutes or until crispy, stirring halfway.

5 To make the sauce, mix the soya yogurt with the chutney and divide between 4 small pots.

6 Fill the rolls with lettuce, cucumber, tomato, a bhaji burger, the crispy onions and the red pepper. Serve with), salad and the sauce.